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#3 – #003 - Double Cooked 4-Cheese Omelette
The third episode of Two Tablespoons!
We’ll be cooking a seemingly-simple dish that’s been elevated to a new level by Michelin star chef, Tom Kerridge – a twice cooked, 4 cheese omelette. We’ll also throw in some interesting titbits about the egg-based food you might not have known!
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
The recipe has been tweaked a bit but comes from Tom’s book, Dopamine Diet, which can be found/ordered from all good book shops, or on Amazon HERE.
Ingredients
6 large eggs
100g mature cheddar cheese
100g gruyere cheese
100g abondance cheese
10g butter
1 tbsp sunflower oil
100g parmesan cheese (approx. for coating)
olive oil and sunflower oil for frying
ready made red onion marmalade (to serve)
rocket and radish side salad (to serve)
Method
• Preheat over to 200C/180C fan oven.
• In a large mixing bowl grate and mix together cheddar, gruyere and abondance cheeses.
• In a separate bowl whisk together eggs then pour into cheese mixture.
• Mix all together until combined.
• Grease a 25cm ovenproof dish, ideally non-stick, with the butter and sunflower oil.
• Pour egg/cheese mix into dish and cook in oven for 20-30 mins until the top is lightly browned and the omelette no longer has a liquid centre.
• Remove from oven and leave to cool. Once dish is cool enough to handle, turn out the omelette onto a plate.
• When completely cold, cover with cling film and place in the fridge to set further for a few hours or ideally overnight.
• Grate parmesan cheese onto a plate. Cut omelette into wedges or desired shape and press each one into the parmesan on either side to coat.
• Heat a non-stick pan on a medium heat with the oil for frying.
• Fry the omelette shapes until golden brown, crispy and warmed through.
• Serve with red onion marmalade and side salad.
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons
View all episodes
By Andrew & Katerina BuchananThe third episode of Two Tablespoons!
We’ll be cooking a seemingly-simple dish that’s been elevated to a new level by Michelin star chef, Tom Kerridge – a twice cooked, 4 cheese omelette. We’ll also throw in some interesting titbits about the egg-based food you might not have known!
As promised, ingredients and a brief method are listed below if you want to have a go at our recipe at home.
If you like (or don’t like) what you hear, feel free to leave us a comment on Twitter and Instragram @TTablespoons and Subscribe to keep up to date with new episodes!
Bonus points if you leave a review on Spotify or Apple Podcasts.
Many thanks to the very talented Kevin MacLeod for the intro and outro music, links to his work are;
Intro
Wholesome by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/5050-wholesome
License: http://creativecommons.org/licenses/by/4.0/
Outro
Cool Vibes by Kevin MacLeod
Link: https://incompetech.filmmusic.io/song/3553-cool-vibes
License: http://creativecommons.org/licenses/by/4.0/
The recipe has been tweaked a bit but comes from Tom’s book, Dopamine Diet, which can be found/ordered from all good book shops, or on Amazon HERE.
Ingredients
6 large eggs
100g mature cheddar cheese
100g gruyere cheese
100g abondance cheese
10g butter
1 tbsp sunflower oil
100g parmesan cheese (approx. for coating)
olive oil and sunflower oil for frying
ready made red onion marmalade (to serve)
rocket and radish side salad (to serve)
Method
• Preheat over to 200C/180C fan oven.
• In a large mixing bowl grate and mix together cheddar, gruyere and abondance cheeses.
• In a separate bowl whisk together eggs then pour into cheese mixture.
• Mix all together until combined.
• Grease a 25cm ovenproof dish, ideally non-stick, with the butter and sunflower oil.
• Pour egg/cheese mix into dish and cook in oven for 20-30 mins until the top is lightly browned and the omelette no longer has a liquid centre.
• Remove from oven and leave to cool. Once dish is cool enough to handle, turn out the omelette onto a plate.
• When completely cold, cover with cling film and place in the fridge to set further for a few hours or ideally overnight.
• Grate parmesan cheese onto a plate. Cut omelette into wedges or desired shape and press each one into the parmesan on either side to coat.
• Heat a non-stick pan on a medium heat with the oil for frying.
• Fry the omelette shapes until golden brown, crispy and warmed through.
• Serve with red onion marmalade and side salad.
Support Two Tablespoons by donating to their Tip Jar: https://tips.pinecast.com/jar/two-tablespoons